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DGET-Customized
DEGONG
8438400000
Cylindrically-conical pressure fermentation tank is one of several types of containers used in brewing for the fermentation and the maturation of beer. Its main advantage in comparation with the fermentation in the open fermentation vat is very good protection of fermenting wort against unwanted infection. Due to the closed construction, the cylindrical conical tank content is well protected by the fermentation plug and by mild over pressure in the tank (arising by releasing carbon dioxide during the beer fermentation) against the infection by alien organisms from the surrounding environment.
1-Primary phase of the fermentation process: the main beer fermentation–it includes an conversion of most sugars to alcohol produced by the activity of live beer yeast at a fermentation temperature–depending on the type of yeast used from 6 ° C to 12 ° C (beer fermented on bottom of the tank) or from 15 ° C to 24 ° C (beer fermented on surface of the wort) in a pressureless environment.
2-Secondary phase of the fermentation process: the beer maturation–beer is slowly fermenting at low temperature under increased over pressure. Beer is naturally saturizated with the carbon dioxide that releases from the beer by yeast activity.
If you have interested, please feel free to contact me.
Cylindrically-conical pressure fermentation tank is one of several types of containers used in brewing for the fermentation and the maturation of beer. Its main advantage in comparation with the fermentation in the open fermentation vat is very good protection of fermenting wort against unwanted infection. Due to the closed construction, the cylindrical conical tank content is well protected by the fermentation plug and by mild over pressure in the tank (arising by releasing carbon dioxide during the beer fermentation) against the infection by alien organisms from the surrounding environment.
1-Primary phase of the fermentation process: the main beer fermentation–it includes an conversion of most sugars to alcohol produced by the activity of live beer yeast at a fermentation temperature–depending on the type of yeast used from 6 ° C to 12 ° C (beer fermented on bottom of the tank) or from 15 ° C to 24 ° C (beer fermented on surface of the wort) in a pressureless environment.
2-Secondary phase of the fermentation process: the beer maturation–beer is slowly fermenting at low temperature under increased over pressure. Beer is naturally saturizated with the carbon dioxide that releases from the beer by yeast activity.
If you have interested, please feel free to contact me.
